Rachael Ray: Rachael's Daytime Talkshow
Quick-Braised Kale
Serve this with Rach's Turkey Saltimbocca.
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 4 ounces sliced pancetta, chopped
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup chicken or vegetable stock
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 1 1/2 pounds kale, trimmed, washed and roughly chopped
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
Yields: 4 servings
Preparation
Heat EVOO in a large skillet over high heat. Add chopped pancetta and cook until crispy, 2-3 minutes. Add onion and garlic, and cook until soft, about 5 minutes. Add the stock, sugar, vinegar and kale, a pinch of freshly grated nutmeg, salt and pepper. Cover and let simmer for about 10 minutes.
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